Instructions
for Brewing:

1. Heat 3 3/4 gallons
of water to 168 oF
and add all of the grains in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152
oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170 oF
(optional).
4. Sparge the grains with 3 1/4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 3/4 oz German Hallertaur Tradition
hops (bittering), and the cinnimon sticks. Boil for 40 minutes.
7. Add 1/2 oz. German Hallertaur Hersbrucker hops (flavor) and boil for 10
more minutes. If desired, add the Irish Moss flakes.
8. Add the ginger, orange peel, & cloves and boil for 5 more minutes.
9. Add 1 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn
the heat off.
10. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized
primary fermenting vessel.
11. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously
to add oxygen.
12. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.
13. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided.
14. Ferment for an additional 7- 14 days, or until fermentation is complete.
15. Bottle your beer and store at room temperature for the first few days,
then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is
ready to drink when it is clear and nicely carbonated. The flavors of the spices
and hops are at their peak in
about 4- 6 weeks..